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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 6 |
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Heavenly! This is my new favorite salad! Ingredients:
1 lb medium asparagus |
salt & freshly ground black pepper |
1 seedless cucumber, peeled and cut into 1/2 inch wedges |
8 cherry tomatoes, cut in half |
2 small tomatoes, such as red,green zebra,or yellow,each cut into 8 wedges |
1 medium red onion, cut into 1/4 inch-thick wedges |
3/4 cup kalamata olive, pitted |
1/4 cup capers, drained |
6 slices country bread, 1/2 inch-thick,crust on,torn into 1 inch chunks (like french or italian) |
2 tablespoons red wine vinegar |
2 tablespoons extra virgin olive oil |
Directions:
1. Break off and discard the tough ends of asparagus (I save for stock).
2. Bring a medium saucepan of salted water to a boil; prepare an ice bath.
3. Cook asparagus until bright green and just tender, 2 to 3 minutes.
4. Transfer immediately to ice bath.
5. Drain; place on a clean kitchen towel.
6. In a large bowl, combine asparagus, cucumber, tomatoes, red onion, olives, capers, and bread; toss to combine.
7. In a small bowl, whisk together red-wine vinegar and olive oil; season with salt and pepper.
8. Pour vinaigrette over asparagus mixture, and toss until well coated.
9. Let sit until bread absorbs juices, and serve.
10. Enjoy!
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